Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Here Some reviews about this recipe:
This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holidays. I did have to make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous!!! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone!!! I couldn't believe it!! Now I have to make another one so my boyfriend can get a piece. Thanks for sharing such a great recipe!!!!!!!!
Instead of buying pumpkin puree, I bought pumpkin pie filling that has all if the spices already in it (the puree doesn't). So, if you don't have all of those spices seperate listed in the recipe, you don't have to buy them just to make this pie. The can of pumpkin pie filling is quite big and you won't use the whole thing (I used 3/4 Cup), but it can be frozen for three months or kept in the fridge for upto a week. I didn't have a graham cracker crust on hand, I used a 9in DEEP pie shell and it turned out good and completely filled that shell up. I cooked mine for about 55-60 minutes before it was done. One last thing, on the plain cream cheese layer you put on the bottom, I used a little over a cup of that to make it more pronounced so you could see it better when it was cut..I think you could even go 1 1/2 cups and it would be fine if you want more of a cream cheese flavor. I took this for Thanksgiving and it was a hit. My mom said all she wanted for Christmas was another pie all for herself!
Source: allrecipes.com
